Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

Diana Martin; Elena Muriel; Teresa Antequera; Ana I. Andres; Jorge Ruiz Carrascal

doi:10.1016/j.jfca.2008.10.010

Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

Diana Martin, Elena Muriel, Teresa Antequera, Ana I. Andres, Jorge Ruiz Carrascal

5 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Food Composition and Analysis
Vol/bind	22
Udgave nummer	2
Sider (fra-til)	102-111
ISSN	0889-1575
DOI	https://doi.org/10.1016/j.jfca.2008.10.010
Status	Udgivet - 2009
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.jfca.2008.10.010

Citationsformater

Martin, D., Muriel, E., Antequera, T., Andres, A. I., & Ruiz Carrascal, J. (2009). Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. Journal of Food Composition and Analysis, 22(2), 102-111. https://doi.org/10.1016/j.jfca.2008.10.010

Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage. / Martin, Diana; Muriel, Elena; Antequera, Teresa et al.

I: Journal of Food Composition and Analysis, Bind 22, Nr. 2, 2009, s. 102-111.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Martin, D, Muriel, E, Antequera, T, Andres, AI & Ruiz Carrascal, J 2009, 'Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage', Journal of Food Composition and Analysis, bind 22, nr. 2, s. 102-111. https://doi.org/10.1016/j.jfca.2008.10.010

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title = "Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage",

keywords = "Conjugated linoleic acid, CLA, Monounsaturated fatty acids, MUFA, Pork, Lipolysis, Refrigerated storage, Livestock feeding management, Food analysis, Food composition",

author = "Diana Martin and Elena Muriel and Teresa Antequera and Andres, {Ana I.} and {Ruiz Carrascal}, Jorge",

year = "2009",

doi = "10.1016/j.jfca.2008.10.010",

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T1 - Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage

AU - Martin, Diana

AU - Muriel, Elena

AU - Antequera, Teresa

AU - Andres, Ana I.

AU - Ruiz Carrascal, Jorge

PY - 2009

Y1 - 2009

KW - Conjugated linoleic acid

KW - CLA

KW - Monounsaturated fatty acids

KW - MUFA

KW - Pork

KW - Lipolysis

KW - Refrigerated storage

KW - Livestock feeding management

KW - Food analysis

KW - Food composition

U2 - 10.1016/j.jfca.2008.10.010

DO - 10.1016/j.jfca.2008.10.010

M3 - Journal article

SN - 0889-1575

VL - 22

SP - 102

EP - 111

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

IS - 2

ER -